Polenta Dumplings With Pineapple Sambal

Submitted by PinkCherryBlossom

"crispy dumplings and spicy fruity curry great for putting a glow into you."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4

ingredients

• For the dumplings

• 250 g quick-cooking polenta
• 25 g butter
• 29.58 ml sunflower oil

• For the sambal

• 14.79 ml sunflower oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 inch fresh ginger, chopped
• 1 large red chile, sliced
• 400 g canned chopped tomatoes
• 50 g creamed coconut
• 14.79 ml soft brown sugar
• 1 small pineapple, peeled and cored

directions

1. Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool.
2. Chop the pineapple and set aside.
3. In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute.
4. Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.
5. Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden.
6. Serve the dumplings with the sambal garnished with pineapple leaves if desired.